0 (0)

Sauces and Condiments, Vegetarian

Avocado-tomatillo sauce

Seattle chef Tom Douglas likes to recount how he moved to that hotbed of Dungeness crab in 1977 and could not find a crab cake to save his mid-Atlantic soul. He put one on his first menu, adapting a Delaware ... Read more

Total time: About 15 minutes | Serves 10
  • 2 teaspoons kosher salt, divided
  • 4 medium tomatillos, husked
  • 1/2 cup cilantro leaves
  • 1/4 cup coarsely chopped onion
  • 1 to 2 teaspoons seeded, coarsely chopped serrano chile
  • 1 ripe Hass avocado, peeled and cut into large chunks
  • 1 tablespoon freshly squeezed lime juice

Step 1Bring a small pot of water with 1 teaspoon kosher salt to a boil over high heat. Add the tomatillos and blanch 3 minutes. Drain and set aside until cooled slightly.

Step 2Combine the tomatillos, cilantro, onion, chile, avocado and lime juice in a blender along with 1 teaspoon kosher salt. Puree until smooth. Serve immediately.

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Coriander seed oil
Rosemary-lemon salt
Ranch and blue cheese dipping sauce
Salsa verde